Ingredients
Use 9/9.5/10 inch plate.
Serves eight.
Crust
1.5 c. Nilla Wafer crumbs
5 T. melted butter
2 T. sugar
Cream Layer:
4 oz. Cream Cheese
3/8 C. Powdered Sugar
1/2 c. Whipping Cream
1/2 t vanilla
Pudding Layer
5/8 C. sugar
1/4 t. Salt
1/4 C. Corn Starch
1.5 C. Cream
1 C. milk
5 Egg Yolks
1 T Vanilla Extract
2 T Butter
1/4 t. banana extract (optional)
Directions
Crust
Mix crumbs and sugar, add the melted butter and press into a 9-10 inch pie plate. Bake for 8-12 minutes at 350 degrees.
Cream Layer:
Beat cream cheese , vanilla, and powdered sugar until smooth. Whip cream and fold into the cream cheese. Spread onto cooled chocolate later and chill in refrigerator.
Pudding Layer
Mix sugar, salt, and starch in a pot. In a bowl, whisk egg yolks, cream, and milk slightly. To the pot, slowly add the egg yolk/cream/milk mixture. Heat over medium heat, whisking frequently, until thick and bubbling (but not rapidly boiling). Once the cream is bubbling, continue to cook and whisk for 30 more seconds. Finally, add the butter and vanilla, banana extract, and mix until the cream is smooth. Set aside.
Cut 2-3 large bananas, and cover the cream layer with bananas and 1/2 of warm pudding. Cover with layer of Nilla wafer pieces (as many as you prefer), and cover with the remaining pudding. Place a plastic sheet over the cream in order to prevent a skin from forming on the cream filling. Place in refrigerator until completely chilled.
Top with your favorite whipped topping. Garnish wafer crumbs or pieces, as/if desired. Chill 4 hours before servings.